Best Potato buns

Great savory pastry recipe!

Ingredients

• Potatoes (boiled) - 2 pcs. (150 g)
• Flour - 400 g + for sprinkling on a baking sheet
• Butter - 100 g
• Vegetable oil - 50 ml + for greasing the baking sheet
• Dry yeast - 1 tsp
• or pressed yeast - 15 g
• Milk (warm) - 150 ml
• Sugar - 0.5 tsp
• Salt - 0.5-1 tsp
• Eggs - 1 pc. (for dough) + 1 pc. (for greasing buns)

Directions

1. Boil the potatoes in advance, the butter should be soft (room temperature).
2. Pour sugar, yeast into warm milk and add a couple of teaspoons of flour. Stir and let stand for 5-7 minutes - it will be a dough. If the yeast is active, it will cap off.
3. During this time, rub the potatoes on a fine grater.
4. Add salt, vegetable and butter, dough and egg to the same cup. Mix everything well so that there are no lumps.
5. Gradually add flour and knead soft dough. The dough turns out to be excellent, we remove it under the film until it doubles.
6. My dough came up (rose) in 50 minutes. We knead it slightly and roll it into a layer 1.5 cm thick.If necessary, you can lightly dust the surface with flour.
7. With a sharp knife we ​​draw the stripes crosswise - i.e. cut lengthwise and across into strips 1 cm wide, without cutting through the dough to the end.
8. Cutting out (I have a diameter of 5 cm) cut out blanks for buns and send them to a prepared baking sheet (oiled and dusty with flour). Do not lay out tightly, they will still "disperse" (rise). Lubricate the buns with an egg and let stand for 10-15 minutes.
9. Potato buns are baked in a preheated oven at a temperature of 200 degrees. Our oven did it in 20 minutes.
10. The potato buns turned out to be tender, delicious! Both hot and cold are good (specially left for the next day). Very happy with the recipe, I recommend it!